Physicochemical Properties Of Potato Starch Research Articles

Structural changes of potato starch and activity inhibition of starch digestive enzymes by anthocyanin from lingonberry (Vaccinium uliginosum L.) retarded starch digestibility

The effects of anthocyanins on in vitro and in vivo digestibility of potato starch were evaluated in this study. Then the influence of anthocyanins on physicochemical property of potato starch and the activity of starch digestive enzymes (α-amylase and α-glucosidase) were also investigated to understand the mechanism of anthocyanins on starch digestibility. Results have shown that dietary anthocyanins could effectively inhibit the biological activities of α-amylase and α-glucosidase to delay the peak of postprandial blood glucose. Characterization of physicochemical properties of potato starch indicates a structural change due to the presence of anthocyanins, hindering its access to starch digestive enzymes. Among all anthocyanins, lingonberry anthocyanin significantly promoted the retrogradation of potato starch (7.153 % to 25.913 %) and exert promising inhibition on α-amylase and α-glucosidase. Lingonberry anthocyanins mainly interacted with potato starch through hydrogen bonds, which reduce the amount of amylose molecules leached from potato starch and loosen the three-dimensional (3D) network structure of starch gel. This study could provide theoretical evidence for utilization of anthocyanins in diabetic-management function food.

Impact of freeze-thaw cycles on the physicochemical properties and structure-function relationship of potato starch with varying granule sizes in frozen dough

Starch, as a critical component of dough, significantly influences quality preservation during the freezing process. In particular, the fine structure of potato (B-type) starch in frozen processing is a subject of considerable interest. This study aims to investigate the intrinsic differences of B-type starch and the impact of freeze-thaw (F/T) treatment on its molecular structure and physicochemical properties. Chain length distribution and X-ray photoelectron spectroscopy were utilized to examine the structural characteristics of natural potato starch with different granule sizes. Furthermore, the fine structure, thermal properties, and rheological properties of the isolated starches after F/T treatment were analyzed. The results indicate that potato starch with smaller particle sizes exhibits higher surface CC and PO content along with a higher proportion of very short chains (DP < 6, 8.17 %) and long B chains (DP > 25, 20.68 %). The study found that after F/T treatment, the surface of small-sized starch granules was initially damaged, exhibiting threads on the surface centered on the umbilical point. Following F/T treatment, both the crystallinity (very large (VL): 24.52–18.36 %; small (S): 17.03–16.69 %) and short-range order (VL: 2.97–2.61; S: 2.71–2.35) of starch particle size decreased. Both the amylose content (20.88–14.57 %) and ΔH (10.15–8.62 J/g) of isolated starch after freeze-thaw-treated dough exhibited a decrease to varying degrees. With the exception of the fifth cycle, small-size starch particles exhibited relatively higher G' and G" values and showed significant changes as a result of F/T treatment, demonstrating high hardness and complex viscosity. Clarifying the physicochemical properties of potato starches with different granule sizes is expected to expand their applications in frozen dough.

Effects of Phosphate Fertilization Rates on Physicochemical Properties of Potato Starch

AbstractThe objective of this study is to seek correlations between phosphate fertilization rates in potato cultivation and the chemical composition and physicochemical properties of the potato starch. Potato starches are prepared from the potato tubers cultivated in two different districts in Hokkaido, Japan, with different soil characteristics using varied phosphate fertilization rates. The chemical composition of the potato starches such as the amylose, phosphorus, and potassium contents and their physicochemical properties such as the swelling power, solubility, and pasting and thermal properties are evaluated. The results show that the phosphate fertilization rate has a moderate and positive correlation with the amylose content, while no correlations are found with any other chemical composition and physicochemical properties, including the phosphorus content. One plausible explanation for the lack of the correlation between the phosphate fertilization rate and the phosphorus content in the starch is that a sufficient amount of phosphorus has already been accumulated in the soils to phosphorylate the starch to the highest possible degree without further application of phosphate fertilizers. The present results imply that reducing the phosphate fertilization rate in potato cultivation in the studied fields has no negative impact on the chemical composition and physicochemical properties of potato starch.

Effects of cation valence on swelling power, solubility, pasting, gel strength characteristics of potato starch

The objective of this study was to investigate the effects of monovalent, divalent and trivalent cations on the physicochemical properties of potato starch. Cations decreased the water absorption in potato starch granules to cause lower swelling power, especially 0.02–0.04 mmol/g Fe3+ or 0.01–0.04 mmol/g Al3+, but 0.01 mmol/g trivalent cation led more amylose dissolving into the water to cause higher solubility. High concentration of divalent or trivalent cations markedly decreased the viscosity in potato starch paste during further heating and cooling, resulting in the decreases of the trough and finial viscosity, especially 0.04 mmol/g Fe3+. Higher valence of cations decreased the gel strength in potato starch, especially 0.02–0.04 mmol/g Fe3+ or Al3+. Higher valence of cations decreased the starch gel binding with the water and caused lower water holding capacity. In general, a higher valence of cations caused more changes in the physicochemical characteristics of potato starch.

The effect of plasma-activated water treatment on the physicochemical properties of potato starch

Plasma-activated water (PAW) provides a means of treating food products that avoids the damage to heat-sensitive biological materials. Starch is a carbohydrate that is commonly used as a texture modifier. This article describes an experiment to study the effects of PAW treatment on the physical and chemical properties of starch, including the effects of the PAW production itself as reflected. Our results indicated that PAW treatment increased solubility and gel hardness of potato starch. At the same time, the starch is more affected by cross-linking reaction than by depolymerization. In addition, the PAW treatment primarily affected the amorphous region of starch. Finally, the thermal weight loss of potato starch and the reduction of enthalpy required for gelatinization represented an increase in thermal stability. The results of this experiment therefore show that the PAW method can produce chemically cross-linked starch with higher thermal stability, lower viscosity, and higher solubility.

Impact of oxalate on the physicochemical properties of potato starch: An insight closely associated with Indian cuisine

Potato is one of the widely used vegetables in Indian cuisine. The starch of potato could undergo modification in presence of oxalic acid of tomato during cooking in Indian cuisine leading to the increased cooking time of potato. Present study analyses the effect of oxalic acid on the physicochemical properties of potato starch and investigate the reason behind the increased cooking time of potatoes in Indian food dishes. Water binding capacity, swelling power, solubility and paste clarity were determined for potato starch in the reaction mixture containing a varied concentration of oxalic acid. A significant increase in the water binding capacity and swelling power was observed on increasing the incubation temperature and concentration of oxalic acid. There was a sharp decline in the solubility of starch at higher temperatures and at 1 mg/mL oxalic acid concentration. The unexpected behaviour of solubility at a higher concentration of oxalic acid indicates that oxalic acid at 1 mg/mL alter the solubility of starch molecules in the bulk water. Treated starch showed high transmittance suggesting lesser opaqueness. Scanning Electron microscope results exhibited non-uniformity in starch granules with size varying from 5 μm to 50 μm. Most granules under Scanning Electron Microscope were smooth surfaces with few pores and defects.

Self-assembling soy protein fibril aggregates: Characterization and impact on in vitro digestibility of potato starch

This study is focused on the characteristics of thermally induced fibril aggregates originating from soybean protein (SPFA), and the impacts of the SPFA on digestive, structural, and physicochemical properties of potato starch (PS). The SPFA, caused by heating for various heating periods at 85 °C and low pH, displayed significantly different structural changes, morphological characteristics, and particle size distributions. The results revealed that the presence of SPFA could improve the degree of short-range order and forms more compact structure than the PScontrol. The SPFA increased thermal stability, reduced pasting viscosity, and delayed short-term retrogradation of PS. And the non-covalent interactions between PS and SPFA were enhanced under cooking conditions. The fraction of digested starch at 300 min (C300) content of the PS-SPFA complex was reduced by 8–20%, while the C300 of the PS-SPFA mixture reduced only 1–4%. The SPFA with longer thermal treatment (16, 24 h) displayed significant lower rapid digestible starch content (RDS) and higher slowly digestible starch (SDS) than those with shorter thermal treatment (2, 8 h). This study is expected to deepen the understanding of the interaction between food components, enrich the theory of protein regulation of starch digestion.

Relationship among gelatinization, retrogradation behavior, and impedance characteristics of potato starch

In this study, the physicochemical properties of potato starch from different varieties were investigated. Furthermore, the relationships among gelatinization, retrogradation behavior, and impedance characteristics of potato starch gels were evaluated by texture analysis, low-field nuclear magnetic resonance spectroscopy, and electrical impedance spectroscopy. The results indicated amylose content was positively correlated with setback viscosity, and negatively correlated with To and ΔH. In addition, impedance values of potato starch gels differed in a frequency-dependent manner. Notably, higher frequencies resulted in low diffusion of ions in prepared gels, which combined with the concentration of mobile ions in free water, led to a gradual decrease in impedance module. Compared with phase values, impedance module showed high correlation with gelatinization parameters (To, Tp, and Tc) and viscosity parameters (peak temperature and setback viscosity), more notably at frequencies below 100 Hz. In this context, the electric current flowed through mobile ions that interacted with bound water attached to the starch molecules at lower voltage frequencies, and were repressed by the formation of an ordered and compact gel network during retrogradation. Collectively, these results indicate that impedance spectroscopy can be potentially used as an efficient and reliable method to predict gelatinization and retrogradation behavior of potato starch.

Physicochemical properties of potato starches oxidised by different concentrations of sodium hypochlorite, and their application in yogurt

Potato starch was modified by oxidation with different concentrations of active chlorine (0.5, 1.0, 2.0, 3.0, and 4.0%); and the physicochemical properties of the oxidised potato starch samples and the use of these starches in set yogurt were investigated as a function of their degree of oxidation. The carboxyl content, carbonyl content, and solubility of the oxidised starches increased with increasing sodium hypochlorite concentrations, while the swelling power decreased. Scanning electron microscopy showed that oxidation caused cracks or pores on the surfaces of the starch granules, and these morphological changes were enhanced by increased oxidant concentrations. Analysis with a Rapid Visco Analyser showed that high degrees of oxidation could improve the starch thermodynamic stability and resistance to retrogradation. Set yogurts made with oxidised potato starches had higher water-holding capacities, higher apparent viscosities, and better sensory qualities than those prepared with native starch.

A Review on Effect of Various Parameters on the Rheological Behaviour, Thermal Properties and Viscosity of Potato Starch

Aim: The manuscript aims to describe the rheological behavior of potato starch in reference to different parameters. Methods: Various search engines such as Science Direct, Google Scholar, Scopus, Google Patents, etc. were used for the literature survey. Discussion: The manuscript describes the rheology and its classification. It describes the importance of rheology and factor affecting viscosity. The manuscript focuses on the physicochemical properties of potato starch, rheological properties of potato starch and pharmaceutical uses of potato starch. The rheological property of potato starch depends on the shear rate and viscosity. Conclusion: Rheological behavior of potato starch plays a significant role in food processing. In the future, potato starch will be used in various pharmaceutical companies, manufacturing, daily life and food products.

Effect of Different Levels of Phosphorus on the Efficiency of Fermentation by Lactobacillus and Physicochemical Properties of Potato Starch

AbstractThe effect of different levels of phosphorus on the process of amylolytic Lactobacillus fermentation and physicochemical properties of potato starch samples are investigated. The low‐phosphorus starch (LPS), medium‐phosphorus starch (MPS), and high‐phosphorus starch (HPS) samples, the phosphorus contents in which are 422.7, 729.5, and 936.2 mg kg–1, respectively, are selected for fermentation. The maximum rate of Lactobacillus fermentation is observed in HPS, and the lowest rate of fermentation is recorded for MPS. The effect of phosphorus content on fermentation rate shows a different tendency from enzymatic hydrolysis. The process of fermentation exerted significant effects on the thermodynamic properties of MPS and HPS (p &lt; 0.05). Fermentation is also found to exert significant effects on the pasting properties (exception: pasting temperatures) of potato starch samples (p &lt; 0.05). It also influenced the properties of adhesiveness, springiness, and resilience of HPS gels and the chewiness and gumminess of MPS gels (p &lt; 0.05). The principal component analysis results suggested that phosphorus and fermentation significantly affect the physicochemical properties of potato starch that is used to make different staple food items.

Effects of whey protein on the in vitro digestibility and physicochemical properties of potato starch

The aim of this study was to examine the effect of whey protein isolate (WPI) on the digestibility and physicochemical properties of potato starch (PS) after heat treatment. WPI reduced the digestibility of PS and increased the order and aggregation structure of gelatinized PS. Examination of the rheological properties of the PS-WPI mixed system before and after adding different chemicals (sodium chloride, urea, and sodium dodecyl sulfate) indicated an involvement of hydrogen bonds and hydrophobic interactions in the PS-WPI gelatinization system. The pasting properties, swelling power, and thermal properties indicated that WPI suppressed the swelling and gelatinization of PS. The addition of WPI reduced the amylose leaching rate from the starch granules, indicating that the presence of exogenous protein could prevent amylose diffusion from the starch granules. Native WPI and its hydrolysate also inhibited amyloglucosidase activity. These findings indicated that the mechanism by which WPI reduces PS digestion involves hydrophobic interactions and hydrogen bonding between WPI and PS, as well as enzyme activity inhibition.

Dielectric barrier discharge plasma: A green method to change structure of potato starch and improve physicochemical properties of potato starch films

The effects of dielectric barrier discharge (DBD) plasma treatment on the physicochemical properties of potato starch and its films were studied. The results showed that the plasma species caused etching lead to small cracks and pores in potato starch particles and that oxidation, de-polymerization, and crosslinking were the main mechanisms underlying the effects of DBD plasma treatment. As the treatment time extended, starch hydrolysis, turbidity, syneresis, and gelatinization temperatures increased first and then decreased, whereas the solubility, swelling power, and water absorption significantly increased (P < 0.05). There was a decrease in the retrogradation tendency of the starch gels. The surfaces of the DBD plasma-modified potato starch-based films were relatively flat. After a 9-min treatment, the films exhibited the lowest water vapor permeability and highest tensile strength. In conclusion, the use of DBD plasma is a simple and green method to enhance the properties of potato starch and its film.

Effect of dry heat, microwave and ultrasonic treatments on physicochemical properties of potato starch with or without pectin

Purpose: To investigate the effects of dry heat, microwave and ultrasonic treatments on the physicochemical properties of potato starch alone or blended with pectin.&#x0D; Methods: The physicochemical properties of potato starch gels prepared using microwave, ultrasonic and dry heat treatments were assessed. Pasting properties, gel strength, thermal properties and crystal texture of the potato starch were determined using Rapid Visco analyzer, texture profile analyzer, differential scanning calorimeter and x-ray diffractometer.&#x0D; Results: Dry heat and ultrasonic treatments significantly increased the peak viscosity of the potato starch, and significantly decreased its setback and pasting temperatures (p &lt; 0.05). Dry heat treatment significantly increased the hardness, while dry heat and ultrasonic treatments significantly improved retrogradation of the potato starch (p &lt; 0.05). Transparency of potato starch paste was significantly increased by the different treatments, except microwave treatment (p &lt; 0.05). Potato starch gels blended with pectin and subjected to any of the treatments exhibited significantly increased hardness, when compared with raw potato starch (p &lt; 0.05). The retrogradation of the potato starch was significantly improved by the different treatments. Dry heat and ultrasonic treatments significantly decreased the syneresis of potato starch with or without pectin (p &lt; 0.05). The three treatments also significantly affected the gelatinization enthalpy of the potato starch with or without pectin, and exerted some effects on the crystallinity of the gels.&#x0D; Conclusion: The results obtained in this study suggest that differences in physicochemical properties of potato starch gels are due mainly to the degree of damage to starch granules caused by different treatments. The addition of pectin to potato starch gel greatly improves its hardness and retrogradation.

RG- І pectin affects the physicochemical properties and digestibility of potato starch

The effects RG-І pectin (0.5, 1, 2, 5 and 10%, w/w) on the gelatinization behaviour, gel structure and digestibility of potato starch were characterized by means of rapid viscosity analysis (RVA), rheometry, scanning electron microscopy (SEM) and in vitro digestion. Results indicated that the addition of RG-I pectin significantly decreased the peak and breakdown viscosity and prolonged the pasting temperature of potato starch, but increased the setback viscosity. Meanwhile, the swelling power and amylose leaching of starch granules were restrained because of RG-I pectin adsorption on the starch granules surface. The presence of RG-I pectin also decreased the G’ values of potato starch gel but increased the tan δ values (especially for 1%), indicating that RG-І pectin decreased the 3D network formation of potato starch gel. The microstructure analysis indicated that RG-I pectin decreased the formation of the gel structure, which might place constraints on the relative amylose concentration in the continuous phase. The addition of RG-I pectin also reduced the rapidly digestible starch (RDS) content and increased the slowly digestible starch (SDS) content, while no significant differences of resistant starch (RS) content was observed. Those results indicated that RG-I pectin could affect the physicochemical properties of potato starch and modulate its digestibility and might be a potential option for producing starchy food with lower digestibility.

Fine structure of amylopectin and relation with physicochemical properties of three coloured potato starches

SummaryIn this study, yellow, red and purple potato starches were selected as the research objects to analyse the fine structure and the relation to the physicochemical properties. Enzymatic hydrolysis and high‐performance anion‐exchange chromatograph were employed to characterise the structure of clusters and φ, β‐limit dextrins. The average degree of polymerisation of clusters from the yellow potato starch was larger (188.57) than in red (91.31) and purple (107.32) potato starch. The molar percentage of fingerprint B chains in yellow, red and purple potato amylopectin were 58.01%, 63.60% and 60.78%, respectively, while major part of short B chains were 15.92%, 17.16% and 16.49%, respectively. The yellow potato amylopectin showed the highest density of branches values indicated that it was more tightly branched. The Pearson correlation coefficients results indicated that the fine structure of amylopectin had significant effects on the physicochemical properties of potato starches, and we can better understanding the differences of the properties among the three potato starches by studying the amylopectin fine structure.

Changes in particle size, structure, and physicochemical properties of potato starch after jet‐milling treatments

Changes in particle size, structure, and physicochemical properties of potato starch after jet‐milling treatments

Physicochemical properties of potato starch fermented by amylolytic Lactobacillus plantarum

This study investigated the effect of fermentation by Lactobacillus plantarum CGMCC 14177 strain on physicochemical properties and morphological characteristics of potato starch. The maximum total amylase and α-amylase production of L. plantarum CGMCC 14177 were 286.8 and 208.1 U/g, respectively. Fermented granules clearly exhibited pocked and dimpled surfaces. The granule properties changed to have a 1.9% increase in relative crystallinity. Overall the starch changed to have slight increases in onset and peak temperature, but resulted decreases of conclusion temperature and enthalpy. Fermentation decreased peak viscosity and breakdown value, while increased trough viscosity, final viscosity, and setback. Further analysis showed that fermentation increased the gel hardness and chewiness of the potato starch, but made little differences in the springiness, cohesiveness and resilience. Collectively, these results provide insight on how Lactobacillus strains can be used to modify the physicochemical properties of potato starch in ways that extend its use in industrial applications.

Preparation and characterization of highly lipophilic modified potato starch by ultrasound and freeze-thaw treatments.

In order to explore the potential application of combined physical treatment in producing highly lipophilic modified starch, the effects of ultrasound combined with freeze-thaw treatment on the microstructure and physicochemical properties of potato starch were investigated. The samples treated by combined treatment had the roughest structure and the oil adsorptive capacity value increased from 59.62% (native starch, NS) to 80.2% (7 cycles of ultrasound-freeze-thaw treatment starch, 7UT-FTS). Compared to NS, the crystalline type and chemical groups of modified starches did not change, but the relative crystallinity, enthalpy change, and paste viscosity decreased to varying degrees, while the gelatinization temperature increased. The digestibility of raw modified starch was higher than that of NS, but this phenomenon disappeared after gelatinization. 7UT-FTS showed better resist-digestibility than NS after encapsulating oil. Hence, this would be an efficient and environmentally friendly way to produce modified starch with safety, highly lipophilic and heat resistance.

Effect of industry-scale microfluidization on structural and physicochemical properties of potato starch

A recently designed “industry-scale microfluidizer” (ISM) was applied to treat potato starch, then the structural and physicochemical properties of potato starch treated at different ISM pressure (30, 60, 90, and 120 MPa) were investigated. As ISM pressure increased, starch granule size was firstly increased, and subsequently declined at 120 MPa. A remarkable destruction of starch granules was observed, and all the large granules disintegrated into irregular block-like structures after treatment at 120 MPa. Both crystalline and short-range ordered structure were progressively disrupted with the increase of pressure. The structural destruction was attributed to starch gelatinization, which depended on ISM pressure. ISM treatment could arbitrarily adjust pasting viscosity and increase setback value of potato starch. Moreover, moduli and mechanical rigidity of starch pastes were enhanced by ISM treatment. These results implied that ISM treatment could be a potential choice to modify starch containing large granules at an industrial level. Industrial relevanceMicrofluidization was an available physical technique to improve functional properties of starch. However, it was difficult for conventional microfluidizer to treat starch containing big granule sizes both in laboratory and industrial scale owing to the drawbacks of devices. A recently designed “industry-scale microfluidizer” (ISM) in our laboratory could be applied to treat potato starch containing large granules. This preliminary study gave important indications that the practical industrial applications of potato starch could be widen by safe and simple microfludization technology, and ISM may be used for processing whole grains flour to obtain nutritional products.